Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Pot Roast with Potatoes Recipe
| Meats
Type: Pot Roast with Potatoes Free Cooking Recipe - Meats It's ok! Ingredients / Directions 1 (1 1/2 pound) pot roast3 garlic clovescrushed1 teaspoon salt1 tablespoon vinegar1 onioncut into small pieces1 tablespoon olives and capers2 tablespoons Red Oil (oil with annatto)3 potatoescut
[ read more ]
consommme en croute with wild mushrooms
| General Recipes
Cooking receipe to make consommme en croute with wild mushrooms under category General Recipes. You may find some video clips related to this receipe below.consommme en croute with wild mushrooms400ml tinned beef or chicken consomme (if using campbells prepare in advance following the instructions o
[ read more ]
Mock Lasagna Recipe
| Pasta
Type: Mock Lasagna Free Cooking Recipe - Pasta Unbelievable! Ingredients / Directions 10 oz broad lasagna noodlesbroken bite size1 lb ground chuck1 lb sweet Italian sausage1 onion chopped4 tbsp crushed garlic12 oz Mozzarella cheese shredded12 oz Cottage cheese1 can Hunt''s tomato sauc
[ read more ]
green salad
| General Recipes
Cooking receipe to make green salad under category General Recipes. You may find some video clips related to this receipe below.green saladjamie olivernaked chefI like to include rocket watercress baby spinach some ripped up cos mustard leaf mustard cress and thinly sliced fennel. Just two three or
[ read more ]
Cooking receipe to make pannetone under category Aga Recipes. You may find some video clips related to this receipe below.
pannetone
1 level tbsp active dried yeast
150ml warm milk
450g strong plain white flour
1 egg
4 egg yolks
2 level tspsalt
75g caster sugar
finely grated rind of 1 lemon
finely grated rind of 1 orange
175g unsalted butter softened
75g chopped mixed candied orange and citron peel
125g raisins
Line a 150mm deep cake tin with a double layer of non stick baking parchment which projects 100mm above the rim.
Dissolve the yeast in 4 tbsp warm milk.
Cover and leave in a warm place near the aga for 10 minutes until frothy.
Stir in 125g flour and the remaining warm milk.
Cover and leave to rise for 30 minutes.
Beat the egg and egg yolks together.
Sift the remaining flour and salt onto the yeast mixture.
Make a well in the centre and add the sugar beaten eggs and grated citrus rinds.
Mix to an elastic dough adding a little more flour if necessary but keeping the dough qute soft.
Work in the softened butter.
Cover and leave to rise at room temperature for 2 to 4 hours until doubled in volume. Meanwhile chop the candied peel.
Knock the dough down and knead in the chopped peel and raisins.
Place in the prepared tin and cut an X on the top with an oiled scalpel or very sharp knife. Cover and leave to rise until the dough is about 25mm above the top of the cake tin.
